The French Science Festival is a major annual French scientific culture event held in France and around the world. It aims to promote science and invite the general public to discuss scientific subjects. To tie in with this year's theme, "Tasty Science", the Science Promotion Unit of Hong Kong Science Museum and the Consulate General of France in Hong Kong and Macau will collaborate and roll out a series of feature programmes at the Hong Kong Science Museum between October 1 and 28, including the "Food (R)Evolutions" exhibition, an inaugural conference – "Gastronomy: First and Foremost a Science?" and a film screening of "Cuisine and Science: A Journey Through the World of the Senses".

For a complete list of exciting events, please visit the website of the Consulate General of France in Hong Kong & Macau!

"Food (R)Evolutions" Exhibition

Food has always been more than just nourishment, it is a reflection of culture, creativity and the evolution of human knowledge. Today, scientific research is unlocking the secrets behind how food is produced, prepared and enjoyed. From traditional fermentation to molecular gastronomy that redefines taste, the intersection of science and culinary arts goes far beyond anything you could imagine!

This exhibition takes visitors on a journey to uncover the scientific principles behind cooking. Learn about the scientists from different eras who dedicated themselves to studying ingredients and their transformations, and delve into various molecular gastronomy techniques. Furthermore, the exhibition highlights future dietary trends, exploring cutting-edge developments in sustainable diets, senior-friendly diets and even space food. To celebrate Hong Kong’s rich and vibrant food culture, a dedicated corner "Taste of Hong Kong" showcases iconic Cha Chaan Teng favourites, including pineapple buns, egg tarts and milk tea. Visitors can explore the science behind their distinctive textures, aromas and flavours, seeing these everyday treats in a whole new light.

The exhibition also presents gerontech innovations designed to support elderly dining, including ergonomic tableware, adaptive tools and ready-to-eat soft meals, provided by the LU Jockey Club Gerontech-X Lab at Lingnan University. In addition, The Hong Kong Polytechnic University has contributed molecular gastronomy tools used in preparing culinary dishes.

Bringing together culture, science and innovation, this exhibition invites visitors to rediscover the food we eat every day and reflect on how to build a healthier, more nutritious and more sustainable future.

Exhibition Period: 1 – 28.10.2026
Opening Hours:
10:00 am – 7:00 pm for Mondays, Tuesdays, Wednesdays and Fridays
10:00 am – 9:00 pm for Saturdays, Sundays and public holidays
Venue: G/F Exhibition Hall, Hong Kong Science Museum
Suitable for: Public
Fee: Free admission for museum visitors, full-time students and holders of valid Museum Pass

Inaugural Conference - "Gastronomy: First and Foremost a Science?"

Is cooking an art, a science, or both? How can scientific research transform the way we taste and experience food?

This inaugural conference marks the beginning of the French Science Festival 2026 in Hong Kong. Centred on the theme of "Gastronomy: First and Foremost a Science?", the discussions will cover topics such as food chemistry, the physicochemical transformations of ingredients, molecular gastronomy, contemporary culinary techniques and the scientific challenges facing tomorrow's food systems.

Notably, the conference features the live online participation of Professor Hervé This, one of the founders of molecular gastronomy, who will be joining us live from France. He will be joined by Mr Alvin Leung, Hong Kong chef, engineer and founder of Bo Innovation. Together, they will explore how research can fuel culinary innovation and support the evolution of our eating habits.

Speakers:
Prof. Hervé This^# (INRAE Physical Chemist, Consulting Professor at AgroParisTech, Director of the INRAE–AgroParisTech International Centre for Molecular and Physical Gastronomy, Founder of Molecular and Physical Gastronomy, Pioneer of Molecular Cooking, Inventor and Leading Advocate of "Note-by-Note" Cuisine)

Mr. Alvin Leung (Renowned chef from Hong Kong, Engineer and Culinary Entrepreneur, Founder of the Michelin-starred Restaurant Bo Innovation)

Moderator:
Ms. Sonalie Figueiras (Founder & Editor-in-Chief of Green Queen Media)

Date: 3.10.2026 (Saturday)
Time: 4:00 – 5:15pm (Inaugural Conference); 5:15 – 6:00pm (Refreshment Reception)
Venue: Lecture Hall, 1/F, Hong Kong Science Museum
Suitable for: Public
Language: English
Capacity: 270
Fee: Free
Registration method: On-line registration on a first-come, first-served basis. Click here for registration

^#Online participation

Film Screening of "Cuisine and Science: A Journey Through the World of the Senses"

What happens when science meets gastronomy? This documentary explores how chemistry, physics, neuroscience and sensory science shape flavour perception and create unique culinary experiences, through interviews with leading scientists and renowned French chefs. It reveals the science behind our relationship with food and demonstrates how research is transforming the way we experience taste and gastronomy.

Starring Raphaël Haumont of Université Paris-Saclay and Michelin-starred chef Thierry Marx, the film showcases the ways in which scientific research is driving culinary innovation. It also features French gastronomic figures such as Claire Heitzler and Anto Cocagne, who reflect on the connections between science, creativity and the transmission of culinary knowledge.

Date: 9.10.2026 (Friday)
Time: 7:00 – 8:30pm
Venue: Lecture Hall, 1/F, Hong Kong Science Museum
Suitable for: Public
Language: French narration with English subtitles
Capacity: 270
Fee: Free
Registration method: On-line registration on a first-come, first-served basis. Click here for registration